Quince jam slices

It's very cool to open jars with bright and fragrant quince jam in the cold season! I propose to prepare such jam according to a traditional Afghan recipe with the addition of cardamom. It turns out very tasty and unusual! So...

1. We sort out the quince, wash it well, cut out the bad places if available. Next, cut the quince into thin slices (without cores).

2.I wash the oranges thoroughly, using a sponge (suitable for washing dishes) in order to wash off the preservative with which citrus fruits are treated to increase the shelf life. Then wipe the oranges with a towel and use a knife to peel vegetables and fruits (or a special device) to remove the top layer of the peel. We try not to get the white layer, otherwise it can give the jam a bitter taste.

3. Transfer the quince slices and orange peel to a saucepan with thick walls and bottom, fill with water. We put the pan on high heat, bring its contents to a boil. After that, reduce the heat to a minimum and cook the jam for 45 minutes. The quince slices should become soft during this time.

4. At this stage, add granulated sugar, mix gently so that the slices remain intact. You can add a little fire. Cook until all the sugar crystals dissolve. Do not forget to interfere often.

5. Pour lemon juice into the jam, pour cardamom, mix everything well, but gently. Cook the mixture until it thickens. In the process, again, we interfere.

6. Add rose water, mix, remove from heat, let cool a little. Then we lay out the jam in pre-prepared sterile jars, close them with sterile lids. Sterilize the jars and lids in the oven or microwave.

7. Let the jam cool down upside down for a day, cover it with a blanket on top. After we remove the jars of quince jam in a cool place for storage.

The jam is ready!